Place sauté spinach and roasted peppers on the long side of the rotolini, forming a 1 inch thick strip. Roll rotolini as tight as possible around vegetables. Thinly slice eggplants lengthwise, season, dredge eggplants in flour then pan fry. Pat eggplants dry, lay them out on plastic wrap and shingle to make a sheet. Place stuffed rotolini on the eggplant sheet and roll it up so that the eggplant is tightly wrapped on the rotolini. Let set in the refrigerator for at least 1 hour before baking. Cut rotolini into 2 inches thick rounds. Place rounds on a lined baking tray and sprinkle with Parmigiano reggiano cheese then bake for 10 minutes at 400°F. Combine Alfredo sauce with goat cheese, simmer until completely melted. Add chiffonade basil then plate accordingly with shaved Parmigiano Reggiano and smoked paprika.